Red fish in a multi-bar with cream sauce

Red fish in a multivark can be prepared both for a couple, and with the help of a baking mode, which will make it more roast. Today we will consider the preparation of a dish with a delicious and aromatic creamy sauce.

Step-by-step preparation of red fish in a multi-

Required ingredients for the dish:

• 30% thick sour cream - ¼ of a faceted glass;
• Butter creamy fresh - 2 large spoons;
• Salmon chilled (you can buy trout) - 3-5 large steaks;
• Cream fatty 33% - 120 ml;
• Fresh parsley and dill - per ½ bundle;
• Chilled boiling water - 2 full glasses (for steaming);
• Leeks - a few arrows;
• Hard cheese - 80 grams;
• Salt, spicy black pepper and other spices for fish - add at discretion;
• Lemon juice - from ¼ of a small fruit.

Preparation and marinating of fish

Any red fish, in a multivarquet cooked, turns out tasty and satisfying. We decided to use the salmon, because it is oily, and after the heat treatment it becomes very juicy. It must be carefully treated (remove all the insides, scales, fins, tail, head, etc.), and then cut into serving steaks up to three centimeters thick.

To red fish, in a multivarquet cooked, turned out more fragrant and juicy, it is recommended to pre-soak in a sour sauce. To do this, the bowl needs to squeeze ¼ of a small lemon, sprinkle with spices, sweet pepper and salt, and then carefully grate them steaks of salmon. Next, the fish should be covered with a lid and left aside for 30-40 minutes.

Heat treatment of the dish

Red fish in the multi-bar "Redmond" should be prepared in steam mode, so it will turn out to be especially tender and juicy. To do this, pieces of salmon are required to be laid out on the grate of the device, which should be greased with vegetable oil in advance. If this is not done, there is a possibility that the steaks will stick to the bottom, they will be very difficult to get in a holistic form. Next, you need to pour a bit of cooled boiling water into the bowl of the device, install a filled grate and set the steam mode for about half an hour.

Cooking sauce

While the red fish in the multivariate is thermally processed, it is possible to make delicious and aromatic cream sauce. To do this, you need to whip fatty cream and thick sour cream, pour melted butter to them, and sprinkle salt, chopped greens (parsley, dill, green arrows onions) and pepper.

The final stage in the preparation

After the salmon becomes soft, several slices of hard cheese should be put on the steaks and wait until they completely melted in the heating mode. After this, the pieces of fish need to be carefully pulled out and put on plates. On top of the juicy and fragrant salmon with cheese cap should be abundantly poured with a previously cooked creamy sauce.

How to serve to the table correctly

Prepared in a multivark red fish should be served for dinner in a hot form, along with a garnish of vegetables or cereals.